Paleo Shrimp Zoodles (Zucchini Noodles)

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Sometimes healthy eating can feel like you’re having to relearn everything you’ve ever known about cooking, and can take all of your favorite go-to recipes completely off the table. However, with just a couple easy swaps this Gluten-free & Paleo Shrimp Zoodles recipe is a perfect (healthy!) alternative to a shrimp scampi.

It’s taken a lot of trial and error to really perfect zoodles (zucchini noodles) for our family, but now that we’ve figured out our preferred method, they have become a staple.

Using them takes no more time than pasta, there’s just a bit more prep work that goes into shredded the zucchini, which there are several awesome tools for nowadays. (But I still prefer my handheld Y-shredder.)

This Shrimp Zoodles recipe delivers the flavor without butter, cream, or pasta – letting you enjoy a delicious meal knowing that you’re getting a good amount of protein and veggies without any

Ingredients to Make Gluten-free & Paleo Shrimp Zoodles

1 cup shrimp

2 Tablespoons lemon juice

2 large zucchini, spiralized

2 garlic cloves, minced

1/2 cup Parmesan cheese, plus more for serving

½ chopped spinach

2 teaspoons fresh parsley, chopped

Olive oil, for finishing

Salt and pepper, to taste

Tip: If you want thicker noodles, you can steam them in a collander set over boiling water for 5 minutes. We prefer them just pan fried.

How to Make Gluten-free & Paleo Shrimp Zoodles

Using your chosen vegetable spiralizer, peel your zucchini into spirals. I like a simple Y-cutter version for the small amount of storage it takes up and the ease of cleaning, but some people prefer quicker methods.

Optional: If you like your zoodles steamed, do it now. I like mine simply pan-cooked.

In a skillet over medium-high heat, heat a Tablespoon of olive oil, then add the shrimp and garlic. Sprinkle some the salt and pepper.

Cook until pink or 3-5 minutes per side.

Add the spinach and zucchini noodles, mix and cook for 2 additional minutes.

Stir in the 1/2 cup Parmesan cheese and cook until melted, about 2 minutes. Sprinkle on lemon juice to finish.

Using your chosen vegetable spiralizer, peel your zucchini into spirals. I like a simple Y-cutter version for the small amount of storage it takes up and the ease of cleaning, but some people prefer quicker methods.

Optional: If you like your zoodles steamed, do it now. I like mine simply pan-cooked.

In a skillet over medium-high heat, heat a Tablespoon of olive oil, then add the shrimp and garlic. Sprinkle some the salt and pepper.

Cook until pink or 3-5 minutes per side.

Add the spinach and zucchini noodles, mix and cook for 2 additional minutes.

Stir in the 1/2 cup Parmesan cheese and cook until melted, about 2 minutes.

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We're Stacey and Jennifer, and we're so glad you stopped by to visit! In the Kids Kitchen is our place to share inspiration to cook, play, and learn with your kids. From tips for teaching kitchen skills, to family-friendly recipes, kitchen crafts & sensory play, cookbook reviews, and more!